Here is another great substitution for those Taco Tuesday Blues! This is a quick and tasty dish that the whole family will love. One-Pot Easy Enchiladas will become a new favorite! Follow The Latest Kitchen Ideas on Pinterest, Facebook, Twitter, or Instagram! I’d love to connect with you!
As you know by now we are HUGE Mexican food fans here! One-Pot Easy Enchiladas do not disappoint. A quick meal on busy weeknights with minimal clean-up. Oh, you aren’t going to have to worry about leftovers! The family will gobble this right up.
Read Also:- Copycat Buca di Beppo Meatballs Recipe
Everything you love about enchiladas is all right here in this pot! Corn tortillas, beef, spices, tomatoes, and lots and lots of cheese. Top with all your favorites, olives, scallions, and chopped tomato. Oh and don’t forget the sour cream!
You are in complete control of the amount of heat that goes into this dish. Enchilada sauce comes in all levels of heat. I used medium for this dish, but your family may need mild for little ones or you may be hotheads and like it wild. If it were up to my Hubby we would do fire hot all the time. My tongue can’t handle that much!
By far my favorite part of this dish is the corn tortillas. You toast them in the pot first to give them body and bring the naturally sweet corn flavor out. Using the freshest ingredients always makes a dish spectacular. I love big round juicy grape tomatoes!
What is your favorite topping on your enchiladas?
Ingredients
- 12 taco sized corn tortillas
- 1 lb of ground beef
- 1 package of taco seasoning
- 1/4 onion diced
- 1 20 oz can of enchilada sauce
- 2 tbsp cornstarch mixed with 2 tbsp water
- 1 cup shredded cheddar cheese
- 3 green onions sliced
- 1/4 cup black olives {optional}
- 1/4 cup diced tomatoes {optional}
- 1/8 cup sour cream {optional}
Instructions
- using a pizza roller cutter (or a kitchen knife) cut the corn tortillas into 1″ squares
- in a large skillet spray non stick cooking spray
- over high heat toast the tortillas about 3 min or until they start to get crispy and browned
- remove and set aside
- brown the meat and saute the onions together drain meat
- add in the taco seasoning and the enchilada sauce
- stir the corn tortillas back in
- bring to a boil
- stir in the cornstarch slurry
- let boil and cook till thickened about 5 min
- turn off the heat
- layer the cheese on top
- the heat of the meat mixture will melt the cheese
- remove from stove
- top with green onions, olive, tomatoes and sour cream
- Serve and Enjoy!
Leave a Reply